1/4teaspoonalmond extract(optional; but recommended)
Be sure to freeze the bowl of your ice cream maker at least 24 hours in advance, if your ice cream machine requires it. In a high-speed blender, combine the pistachios, water, maple syrup, and almond extract, and blend until completely smooth.
Pour the mixture into the frozen bowl of your ice cream maker, then process until thick and creamy, about 30 to 35 minutes.
You can serve this ice cream right away, or stir some extra chopped pistachio pieces into it for added crunch. For a more firm ice cream, transfer it to an airtight container with a lid, and store in the freezer for 2 to 4 hours. This should give it a firmer, more scoop-able texture. Leftover ice cream can be stored in the airtight container in the freezer for up to 3 months.
Nutrition information is for a slightly heaped 1/2 cup serving. This information is automatically calculated, and is just an estimate, not a guarantee.See the full post above for additional notes.